I asked this yesterday but got nadda. I want to try the smoky okie searing method tonight. Anybody else try this method yet? I was wondering about the bark. Does it produce a good bark even though it is face down in a pan for so long? Does searing it create a crust and does that crust get soggy if its in a pan fat cap up? I want to try this method but Im afraid to put it face down in a pan for that long. Anybody????